These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Best Ever Crab Cakes

mayonnaise

lemon juice

red pepper flakes

tarragon

green onions

crabmeat

½ cup crushed buttery round crackers

butter

In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.


Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.


These were excellent!  We are from Louisiana and have had our share of crab cakes.  My husband said these were the best he has had.  I made a couple of changes.  I used Tony's Cacheries seasoning instead of tarragon and I broiled them 10 minutes each side in the oven to cut down on fat content. Great recipe!

Super good, made them for Xmas Eve party everybody loved them. Did a double batch as I had 2 /16 oz cans of crab.  Didn't have tarragon replaced it with minced garlic on one batch and hot sauce on another, also did half lemon juice and half worcestershire, amazing! They are wet, added a little more cracker crumbs, chilled for an hour before cooking and coated them with italian bread crumbs, totaly amazing! I think the buttery crackers is the key ingredient in making these cakes taste so smooth.

Really good and easy too.  I didn't have tarragon so I just used some Old Bay seasoning and it was great.

This was the first time I've ever made crab cakes and they were the best ones I've ever tasted! I did add old bay, used a little extra crabmeat and rolled them lightly in bread crumbs mixed with parmesan cheese because I wanted to seal in the flavor and wasn't sure if they would stay together properly without. I always had crab cakes with alot of bready type fillers and never really cared for them until I made these. Huge hit with hubby, can't wait to make them again!Thanks!

This recipe is a mild flavor. It is great. We are not a seafood-loving family but we really liked this. Since I have an allergy to wheat I substituted cornflakes for crackers. I bet the crackers would have made it better.

I've never liked crab before but for some reason I found myself with a whole fresh crab and I needed a recipe! This seemed to be one of the easier crab recipes and to a nonseafood eater--it was okay! I had everything except the tarragon--had no idea what to replace it with. Easy to make and my husband said it tasted like other crab cakes he's eaten! If you aren't a seafood type I suggest a little less crab and more crackers...maybe more seasonings. I'd eat them again!

taste really good! but i suggest using real crab only because the first time i used imitation crab and it wasn't that good...the real stuff is way better.

this is an easy and excellent recipe. I made it for superbowl and made 100 of them as we had a big party. everyone loved these and wanted the recipe... thank you it's awesome.....

absolutely superb. My husband could not stop raving about it. I bought crab legs from the market and shelled them and had fresh crab meat to make the crab cakes. What a wonderful recipe... Thank you thank you. Daffydilone

The crab cakes were ok. Kinda bland. I felt like it was missing something but couldn't put my finger on what.  I did use can crab so that may have been the problem. I think fresh crab would have been better. It seemed the mayo and lemon over powered the crab. I added more crackers but it still was very runny.  Next time I will use less mayo and lemon juice.

Delicious, homemade crab cakes that come together quickly.

best ever crab cakes

Prep Time: 15 minutes

Cook Time: 12 minutes

Total: 27 minutes

Servings: 4

Cost: $3.97 /serving

Author : LINDACHEK

Ingredients

Instructions

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